Thai Thai (Santee)

Well, you're back reading mmm-yoso!!! and looking for another food post.  Today, it will be Thai.  Cathy is writing while Kirk is busy at work.

For 16 years, this location was a Japanese-Thai restaurant named Oiishi, which I only posted a total of three times  despite it being a regular stop (since it is very close to home).  The Japanese owners decided to retire and the Thai owners of the popular Fallbrook and Vista based Thai Thai restaurants purchased this Santee location, which opened in May.  

The interior has been 'upgraded'.  The area pictured here -to the right- had been the 12 seat sushi bar for Oiishi and now there is a bit more seating.

There is a Monday-Friday Lunch Menu featuring 14 choices with prices based on the protein ordered ($8.95 vegetarian/tofu, $9.95 mock chicken or mock duck, $10.95 chicken, pork or beef, $11.95 shrimp, calamari or duck, $12.95 for combo of shrimp, chicken, pork and beef and $13.95 for seafood combo of shrimp, calamari, scallop, mussel and fish).   #L13. Lunch Special of yellow curry with tofu ($8.95). Wow.  This was great.  The lunch specials come with a vegetable soup, vegetable egg roll, fried wonton, rice and cucumber salad. The curry- smooth, coconut based, potato, onion and carrot with the tofu. Very nice, mild curry. We asked for a lower heat level (2/10) to be able to taste the ingredients.  Wonderful, fresh- everything. The cucumber salad is available as an appetizer for $5.95 and is quite large.  We shared this with a dinner meal one evening. 
 #15. Pork Larb ($10.95) A trio of condiments are brought out, with the chili powder pointed out as what works best with the larb...so you can make each bite as spicy as you wish.  The rice powder, mint, cilantro, red and green onion, lime juice and a touch of dried chili made this good enough to eat on its own with a sliced pieces of cabbage before I ventured further with the tabletop condiments.  
 #13. Nam Khao Tod ($10.95) Crispy Rice Salad, as it's described on the menu, is something we look for at every Thai restaurant, since each version is a bit differently prepared despite the use of the same ingredients (the same way we look for egg foo young at Chinese places).  The sour pork sausage was chopped into small chunks and plentiful, mixed in with the crispy rice. It had a good flavor with a touch of sour.  The red onion slices, Thai chili, cilantro, mint, fresh ginger, cashews and lime juice were a wonderful, bright blend of freshness.  
 #56. Pad Prik-Khing with chicken ($10.95) is made with sautéed green beans, red and green bell peppers, kaffir lime leaves and curry paste, served with rice.  This was really good and each ingredient was distinct with fresh flavor.  

There are 12 choices on the soup menu at Thai Thai and we are slowly exploring. #82, Yen Ta Fo ($11.95) was a Friday choice.  Clear broth with a vinegar base (it's pleasant, not strong) fish balls, squid, fungus, fried tofu and, as your vegetable, morning glory.  Served with the wide Thai noodle, which stays firm throughout the meal, this is a new favorite.  

There will be many more postings.  Thai Thai is the third (there are two other Thai restaurants) Thai restaurant in Santee.  

Thai Thai 10251 Mast Blvd Santee, CA 92071 (619)596-5852 Open Tues-Sun 11a.m.-9 p.m. Closed Monday 

Comments

[kat]

so many choices! I would have a hard time deciding.

[Cathy]

87 menu items plus the 14 lunch specials, Kat! We do tend to order 'basics' at new (and at our 'regular') places along with one 'new to us' item and the basics here are done very well. During each of our three visits, the chef has walked over to our table, asking how it was and made suggestions for next time.

[Caninecologne]

Nice to see that they have nam khao. None of the Thai places south of the 54 offer it

[Cathy]

Yes, it is great to see Nem Khao, cc. There is a Chinese Sausage fried rice on the menu, no other sausage dishes...also a whole fish Specialty- much more than the standard Thai restaurant stuff. It's mentioned several times that these are Family Recipes; I'm so happy to be able to have the chilis, herbs and spices used without fear.